I accept the fact that I’m not a house-husband who stays at home and has the time to plan out every meal of the week. Working a demanding full-time job, having a dog, as well as caring for a spouse whose health is ailing.
On a weeknight, often I find myself at the supermarket, roaming the aisles and looking at what’s fresh and what calls to me. I’m literally a man in search of dinner while roaming the aisles of Winco, Roth’s or Fred Meyer.
On this night, it’s raining outside and chilly — typical Oregon winter weather.
I shake the chill off as I entered Winco and thought a hearty soup sounded good. But what? French Onion? Minestrone? I had my answer as I walked past the seafood counter and eyed some Tony’s Smokehouse smoked salmon (made in Oregon City) in vacuum packed plastic in the cooler. Tonight it would be smoked salmon chowder.
Smoked Salmon Chowder
Serves 4
Ingredients
- About ½ pound smoked salmon, broken by hand into small pieces
- ¼ cup dry sherry or dry white wine
- 6 cups half and half
- 3 Yukon gold potatoes, peeled and sliced into cubes
- 2 celery stalks, finely chopped
- Half of a large yellow onion, finely chopped
- 2 teaspoons thyme
- 1 teaspoon salt (or more to taste)
- 1 teaspoon sweet paprika
- 2 tablespoons lard or cooking oil
Directions
In pot over medium heat, heat the lard or oil and add onions and cook until they begin to turn translucent, stirring occasionally.
Add celery, seasonings and spices and stir until celery begins to cook. Add white wine, potatoes, half and half, stir and cover over low heat and cook until potatoes are nearly done. Stir in the salmon, cover and cook until the potatoes are done.
Serve while hot.
A good wine to pair with this dish is an Oregon chardonnay such as Durant Vineyards Chardonnay.